Khmer Beef Skewers Recipes

CAMBODIAN BEEF SKEWERS RECIPE - HOW TO MAKE SACH KO ANG

Steps:

• Soak the wooden skewers in water for one hour. This will prevent them from burning while barbecuing.
• Cut the beef into cubes of around 3cm.
• Cut the pork into thin squares around the same size as the beef cubes.
• Mix the palm sugar, fish sauce, kroeung and peanuts in a bowl and marinate the beef and pork for one hour. Now is a good time to heat your barbecue.
• Make the skewers by placing one piece of beef and then one slick of pork and repeat.
• Make sure the barbecue is at the white heat stage with no open flames.
• Place the skewers on the barbecue and cook until medium. Turn the skewers as each side of the meat is done. Brush the leftover marinade on the sticks. If this causes a little flare-up this is fine - it just adds to the smokiness of the skewers.
• Serve immediately with pickled vegetables.

UYGHUR SPICY BEEF SKEWERS

Steps:

• For the marinade: Place the beef cubes in a large mixing bowl. Add the vegetable oil, soy sauce, sea salt, chili flakes, coriander, cumin, ginger powder, nutmeg, paprika powder, pepper and garlic and mix well. Cover and refrigerate for at least 30 minutes or overnight for a better result.
• Preheat the grill to medium-high heat.
• Thread the beef onto the skewers and grill for 3 minutes per side. Baste the beef with the oil as it cooks and sprinkle with the dried chili flakes and cumin.
• Serve with the lemon wedges.

ASIAN BEEF SKEWERS

Steps:

• In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
• Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
• Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
• Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

CHEZ SOVAN CAMBODIAN BEEF STICKS

Steps:

• Slice beef on diagonal into thin strips, 1/8- to 1/4-inch thick.
• Place lemongrass, lime zest, garlic, turmeric and galangal in food processor or blender and grind to paste. Stir in 3 tablespoons oil. Place 2 tablespoons of spice mixture in bowl large enough to marinate meat. Add oyster sauce, sugar and paprika. Mix and taste, correcting seasoning to your preference. Cut kiwi in half. Remove flesh from one half and mash to a paste. Stir into marinade. Add beef strips; stir. Cover and refrigerate 3 hours.
• Start coals and burn until coals begin to glow or turn gas grill to medium heat. Thread beef onto skewers. Grill until well browned, 5-6 minutes per side.
• Serves 4.

BEEF AND LEMONGRASS SKEWERS CAMBODIAN STYLE

Steps:

• Slice beef into long thin strips 1/8 inch by 1 inch by 5 inches long.
• Combine the garlic, lemongrass, coriander, sugar and fish sauce in a mortar and pestle until mixture is a paste. Use a blender or food processor if you have to. Marinate meat for 12 to 24 hours in this mixture.
• Make Peanut Sauce: Heat the oil in a small pan and add the garlic, chili paste and tomato paste. Fry until the garlic turns light golden brown. Add the broth, peanut butter, hoisin and sugar, and simmer for 3 minutes. Cool and add the peanuts and chilies. Set aside.
• Thread beef onto skewers, grill briefly to medium rare over high direct heat and serve with the sauce for dipping, garnishing with the nuts.